Pietro Beconcini Agricola, San Miniato, Tuscany

vineyardIn 1958 Leonardo Beconcini’s grandfather purchased the property on which he and his family previously worked as sharecroppers, with its vineyards, olive trees, and farmhouse. Now, three generations later, Pietro Beconcini Agricola is producing some of the best grapes in this part of Tuscany. 

Leonardo dedicated his life as a wine grower in the early 1990s. 

“I grew up playing on the land that I now work, as a child escaping into the vine rows anytime I wanted to hide.  I still preserve, with profound respect, the ancient, austere vines that my grandfather already found growing here.”

He brought a new vitality to the family business, re-inventing it, renewing its image and its very soul. The drive for excellence was absolutely fundamental to his professional philosophy as he introduced a radical change in vineyard practices and winemaking procedures, exercising painstaking care over everything, leaving not one thing to chance.

Working closely with agronomist Alfredo Tocchini, Leonardo’s years of dedication and hard work have gained Pietro Beconcini Agricola the praise and respect of some of the most important wine journalists and critics in Italy.  Click Here to Continue

Exclusive US importer:  SullaTavola LLC
Distributors may contact us at wine@sullatavola.com or call 615.336.4500

RED WINES

riciso

Reciso 2003 Pietro Beconcini Agricola
Toscana IGT
Red Wine

100% Sangiovese, a blend of 2 clones: Sangiovese Grosso and a very old estate-grown vine. Served best with stews, marinades, wild fowl and aged cheeses. Uncork at least an hour before serving.
Vinification: 4 weeks maceration on the skins.
Maturation: 18 months in French barriques.
Aging: 1 year in glass.
Color: very deep garnet.
Nose: a complex lively aroma of wild berry fruit, tanned leather, barley, and roasted coffee.
Palate: dry and lean with pronounced, but silky tannins; the finish develops a classically bitterish note suggesting dark chocolate

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maurleo
Maurleo 2004 Pietro Beconcini Agricola
Toscana IGT
Red Wine

This Tuscan red wine is a perfect balance of Sangiovese and Malvasia Nera. Served best with grilled meats, wild fowl and medium-aged cheeses. Uncork at least an hour before serving.
Vinification: 2 weeks maceration on the skins.
Maturation: 12 months in French barriques.
Aging: 6 months in glass.
Color: purple-edged, deep ruby.
Nose: rich, showing berry fruit and subtle vanilla.
Palate: a lovely velvet texture supported by expressive tannins and exhibiting all the smoothness typical of the Malvasia grape.

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vinga

 

Vigna Alle Nicchie 2005 Pietro Beconcini Agricola
Toscana IGT  Red Wine

Produced from a varietal discovered on the Beconcini estate and demonstrated to have origins in the Tempranillo grape. Served best with sweet and sour braised or grilled meat, game or preparations with chocolate. Uncork at least an hour before serving.
Vinification: 6 weeks maceration on the skins.
Maturation 20 months: 70% in French, 30% in American barriques.
Aging: 24 months in glass.
Color: Deep dark red with violet highlights.
Nose: a perfect fusion of flowers and fruits producing liquorice, coffee, cocoa, leather and cream notes.
Palate: creamy, supple and very drinkable now for the presence of silky and elegant tannins.

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chiante
Chianti 2007 Pietro Beconcini Agricola
Toscana DOCG
Red Wine

Produced from the Sangiovese, Ciliegiolo, and Canaiolo and Malvasia Nera grapes. Served best with first courses that are formal in style, white meats, young cheeses, smooth charcuterie and fish cooked in red wine. Uncork at least an hour before serving.
Vinification: 11 days maceration on the skins.
Maturation: 6 months in glass-lined vats.
Aging: 4 months in glass.
Color: lively ruby.
Nose: rich and heady, redolent of violets and ripe dark cherry. Palate: rounded with a firm body, tangy acidity and a lingering finish.

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IXE 2007 Pietro Beconcini Agricola
Toscana IGT Red Wine

This Rosso IGT Toscana wine is produced from a varietal discovered on the Beconcini estate demonstrated to have origins in the Tempranillo grape. Served best with sweet and sour braised or grilled meat, game or preparations with chocolate. Uncork at least an hour before serving.
Vinification: 3 weeks maceration on the skins.
Maturation (14 months): 70% in French barriques and 30% in American barriques.
Aging: 6 months in glass.
Color: Dark ruby with violet and blue highlights, transparent with brilliant cold light reflections
Nose: Floral and fruit fragrances alternate underneath intense
minerality and savory attributes that are also perceived in the nose.
Palate: Very smooth tannins, but arising from the soils of San
Miniato it becomes more complex with higher acidity than most
Tempranillos, making this wine very fluid and drinkable as it cleanses
the palate.

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WHITE WINES

malvasia

Malvasia Bianca 2008 Pietro Beconcini Agricola
Toscana IGT
White Wine

One of our newest selections, this 2008 vintage white wine is produced entirely from the white Malvasia grape. Serve slightly chilled with elaborate boiled meat dishes, young cheeses, light meats, fish and shellfish.
Vinification: 15-hour cryomaceration on the skins.
Aging: 3 months in glass.
Color: deep, straw yellow that is lively and star clear.
Nose: very rich tropical fruit and smooth butter.
Palate: smooth, full-flavored, crisp and lively with good progression.

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ROSE WINES

canaiolo
Canaiolo Rosa 2008 Pietro Beconcini Agricola
Toscana
Rose Wine

This 2008 vintage Rose wine is a perfect blend of the Canaiolo Rosa grape. The perfect accompaniment to appetizers, fish cooked in red tomato sauce or typical plates with truffles. Serve slightly chilled.
Vinification: 6 days maceration on the skins.
Aging: 3 months in glass.
Color: intense cherry pink rose and very brilliant.
Nose: dried fruits, acacia flowers and white fruits.
Palate: pleasant and puckering explosion of citrus fruits and floral sweetness.

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DESSERT WINES

caratello
Caratello 1999 Pietro Beconcini Agricola
Vin Santo del Chianti DOC
Dessert Wine

This dessert wine is derived from the Malvasia Bianca, Trebbiano Toscano and San Colombano grapes. Best served with traditional almond-paste and dried fruit cakes, cantucci biscuits, and creamed and herbed cheese.
Maturation: 4–6 years in the same oak and chestnut barrels.
Color: a beautiful golden yellow tending to amber.
Nose: floral with fragrances of hedgerow with honey and dried fruit.
Palate: succulent, dense and velvet smooth, but finishes dry, smooth and elegant.

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